Chicken Sausage Toad in the Holders

TH Chicken Sausage Toad in the Holder

This is comfort food if ever there was one!  Delicious, yummy, kid friendly – you will love it!!

 

Ingredients

500g chicken thigh fillets

1 quantity of Yorkshire Pudding Batter

3 cloves garlic

1 onion halved

2 – 3 sprigs thyme, plus extra for garnish

2 teaspoons pink salt flakes

2 teaspoons freshly cracked black pepper

50g duck fat

100g dry breadcrumbs

Extra Virgin Olive Oil (if needed)

Method

Cut chicken into 3cm cubes and place on a plate in the freezer for about half an hour, to allow it to start to freeze (make sure chicken is spread evenly on the plate – not in one big lump, as I first did :-()

Pre-heat oven to 220ºC and grease 18 – 20 muffin tin moulds.  Set aside

Pre make the Yorkshire Pudding Batter and set aside in a jug in the fridge

Place garlic, onion, thyme (leaves only) salt and pepper into TM bowl and chop for 4 seconds on speed 8

Add duck fat, breadcrumbs and semi frozen chicken and blend for 10 seconds on reverse speed 8.  Use spatula to help incorporate.  You may need to blend for another 10 seconds on reverse speed 8, to ensure you have a chunky but well combined consistency

Form small balls of sausage with wet hands and place in each of the prepared muffin moulds

Drizzle with a little oil and place in the hot oven for 15 minutes until very hot and fragrant

Working quickly, remove trays from oven, pour cold batter into each muffin mould, covering the sausage as much as possible

Return to the oven for 15 minutes until well puffed and golden

Serve with additional thyme leaves as garnish

**The trick to puffed and light Yorkshire pudding is very hot fat and speed.  The faster you get the batter on to the hot fat and back into the hot oven the puffier the result you will get

I also used less pepper as my kids love these, but don’t like the spice!

Serves: 4

Approximate Calories per serve: 510

 

Apricot Chicken (Risotto Style)

Apricot Chicken Risotto Style

This recipe is a favourite from the Every Day Cookbook.  It is quick, easy and my kids love it – tick, tick and tick!  It’s a great meal to make on those busy weeknights when you don’t want to think too much about what you are doing.

 

Ingredients

Fresh Herbs (thyme, parsley)

2 garlic cloves

2cm piece of ginger, peeled

½ medium onion

40g oil

2 medium carrots

1 medium red capsicum

500g boneless chicken thighs, cubed

405g apricot nectar

400g water

1 tablespoon stock concentrate

300g Arborio rice

Salt and pepper

50g frozen peas

Method

Place herbs, garlic, ginger and onion into TM bowl and chop for 7 seconds on speed 7

Add oil and sauté for 2 minutes at 100ºC on speed 1

Add carrots and capsicum and chop for 3 seconds on speed 7

Insert Butterfly, add chicken and 50g of nectar and cook for 2 minutes at 100ºC on reverse soft speed

Add remaining nectar, water, stock, rice and salt and pepper and cook for 15 minutes at 100ºC on reverse soft speed

Add peas and cook for a further 2 minutes at 100ºC on reverse soft speed

Pour into Thermo Server of insulated serving bowl and allow to rest for 5 – 10 minutes to assist with the continued absorption  of liquid.

Serve sprinkled with grated parmesan cheese if desired

**Note don’t add more chicken or veggies than recommended as it will cause your Thermomix to over load.

Serves: 4

Approximate Calories per Serve: 610

By |May 7th, 2014|Main Meals|0 Comments

Chorizo, Artichoke and Potato Salad

This is the most delicious salad – I actually made it for Christmas Day.  It takes a little bit of time waiting for potatoes to steam, but the end result is definitely worth it.  Can be a side or a main meal – you choose!

TH Chorizo Artichoke and Potato Salad

Ingredients

2 chorizo sausages thinly sliced

juice of 1 lemon

400g red skinned potatoes, diced

1000g water for steaming

320g jar artichoke hearts, drained and chopped

½ red onion thinly sliced

2 celery stalks, sliced

1 punnet grape tomatoes, halved

generous handful Italian parsley, torn

generous handful mint, torn

½ quantity Honey Mustard Dressing

Method

Place chorizo in a heated frying pan and cook on medium heat with lid on, turning occasionally until fat is rendered and chorizo is well coloured

Deglaze the pan with lemon juice and allow to cool in the pan while you prepare rest of salad

Place diced potatoes in steamer dish add water and steam for 35 minutes at Varoma temp on speed 3.  Test potatoes, and cook for a further 10 minutes if required

Remove potatoes and add to large mixing bowl

Add remaining ingredients, including chorizo and juice

Pour dressing over salad, toss and serve warm

Serves:8 (generous side salad)

Approximate Calories per serve: 119

You can always add more potato, chorizo and veggies to feed more people – remember to add more dressing too!

Go to http://www.tenina.com/ for more of Tenina’s delicious recipes

 

 

 

Creamy Chicken with Vegetables

I found this recipe on the Thermomix Forum (thanks baf65!!) – it had so many positive comments I just had to try it.  There are so many ways you can change it and substitute items, it really is a versatile dish.  I have changed it a little bit, but the basics are still there.  Please try it – it is sure to become a family favourite.

 

Creamy Chicken with Vegetables

Ingredients

1000 g water

2 Tablespoons stock concentrate

500g peeled and chopped potatoes

1000g skinless chicken thigh cut into strips

500g mixed vegetables (I used carrot, zucchini, pumpkin, bok choy, broccoli) roughly chopped

120g cream cheese

50g white wine

30g cornflour

Method

Place water and stock concentrate into thermomix bowl

Place potatoes into steamer basket

Place chicken into Varoma Dish (spray dish with oil first to prevent chicken from sticking)

Cook at Varoma Temperature for 10 minutes at speed 4

Place hard vegetables into Varoma tray (soft vegetables such a bok choy can be added later)

Stir chicken to ensure even cooking

Cook at Varoma Temperature for 20 minutes at speed 4

Check potatoes, and if cooked, remove from steamer basket and keep warm.  Stir chicken once again, then add any more (soft) vegetables to Varoma tray then cook at Varoma temperature for 5 minutes at speed 4

Place chicken, vegetables and potato into a bowl to keep warm.

Reserve 400g of cooking liquid and place in thermomix bowl.  Add cream cheese, wine and flour then cook for 3 minutes at 100°C on speed 4

Pour sauce over chicken and vegetables and serve (with love!!)

Serves 6

Approximate calories per serve: 390

You can substitute the potatoes for pasta shells

Try sprinkling the chicken with herbs, dukkah or a flavoured salt before cooking

 

By |August 28th, 2013|Main Meals|0 Comments

Broccoli and Cauiliflower Soup

I love cooking soup in the thermomix.  It is minimal effort for a great result.  This is a delicious soup – full of veggies – you can just feel the goodness when you eat it.  Feel free to add other veggies if you like (and maybe not as much pepper as I used!!)

Broccoli & Cauiliflower Soup

 

Ingredients

Bunch of parsley

1 onion

20g oil

2 heads broccoli, broken into florets

1 head cauliflower, broken into florets

750g water

2 tablespoons stock concentrate

200ml cream

Method

Place parsley in bowl and chop for 10 seconds on speed 8.  Set aside

Place onion in thermomix bowl and chop for 5 seconds on speed 5

Add oil and cook for 2.5 minutes at 100°C on speed 1

Add broccoli and cauliflower and chop for 30 seconds on speed 6, using the spatula

Add water and stock concentrate and cook for 25 minutes at 100ºC on speed 2

At the end of cooking time, gradually increase speed  over 30 seconds to speed 8

Mix for 15 seconds on speed 4 while slowly pouring cream in through lid

Serve with cracked pepper and parsley

Serves: 6

Approximate calories per serve: 190

By |May 31st, 2013|Entrees and Starters, Main Meals, Soups|0 Comments

Cottage Pie

Now the weather is starting to cool down, I am feeling a need for comfort food.  Big hearty meals, that warm you up when it is cold outside.  It’s even better if you can double it and make a second amount to freeze.  This cottage pie ticks all the boxes, it is quick and easy to make in your thermomix, tastes delicious, has lots of veggies and warms you up on wintery nights.  Hope you enjoy it!

Cottage Pie

Ingredients

1 onion quartered

20g oil

500g beef mince

300g mixed veggies (whatever you have in your fridge or freezer)

4 tomatoes

20g tomato paste

300g water

2 tablespoons stock concentrate

900g peeled and chopped potatoes

dash of milk

tomato sauce (optional)

Method

Place onion into thermomix bowl and chop for 5 seconds on speed 5

Scrape down sides, add oil then sauté for 3 minutes at Varoma temperature on speed 1

Add mince, vegetables, tomatoes, tomato paste, water and stock concentrate and cook for 40 minutes at Varoma temp on reverse soft speed

At the same time, place potatoes in Varoma dish and allow them to steam while the mince and vegetables are cooking

At the end of the cooking time, remove potatoes and mash with a dash of milk.  I keep the potato mixture quite thick but spreadable- but this is up to you

Pour the mince mixture into a large oven proof dish, top thinly with tomato sauce, then spoon the potato over the top and smooth out with the back of a spoon.  Note you don’t need to use the tomato sauce – but my kids love it when I do!!

Place in oven and bake for approximately 30 minutes until lightly golden on top.

Serve: 8

Approximate Calories per serve: 235

 

By |May 31st, 2013|Main Meals|1 Comment

Thai Chilli Chicken and Basil

My mouth waters just thinking about this dish.  It is so full of flavour, really simple to make and looks fantastic.  I have made it twice when we’ve had friends over and it is a hit.  I really hope you try it too!

Thai Chilli Chicken and Basil 2

Ingredients

600g skinless chicken breasts

1 onion, peeled and quartered

1 red chilli, deseeded

1½ tablespoon oil

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis (sweet soy sauce)

1 large bunch basil

1 bunch coriander (reserve one stalk for serving)

400g coconut milk

snow peas

beans

1 extra red chilli for serving

300 – 400g jasmine rice

900g water

Method

Cut chicken breast in half lengthwise, then into 1 cm strips, then set aside

Place onion and chilli into thermomix bowl and chop for 5 seconds on speed 7

Add oil and saute for 5 minutes at100°C on speed 1

Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute at Varoma temp on reverse speed 1

Add chicken and coconut milk and cook for 5 minutes at 100°C on reverse speed 1

Place snow peas and beans into varoma dish and steam veggies while the chicken cooks.  Cook for 8 minutes at 100°C on reverse speed 1

Place chicken and veggies into thermoserve to keep hot while you cook the rice.  You can either add the veggies to the chicken or serve them separately.

Rinse thermomix jug.  Measure rice in steamer basket, then rinse under cold water until water runs clear.  Replace steamer basket with rice into jug and add water.  Cook for 15 minutes at Varoma Temp on speed 4

Serve chicken with the rice and garnish with extra coriander and chilli.

Be warned – you wont be able to stop at one bowlful!

Serves 6

Approximate calories per serve: 485

By |May 24th, 2013|Main Meals|1 Comment

Corned Beef (Silverside) with White Sauce

My kids love silverside, and although I enjoy making it, I find the clean up a bit tedious – big pot for the meat to be boiled in, small pot for the white sauce, a pot and a steamer for the veggies – what a mess.  It then dawned on me that I could do the whole meal in my trusty thermomix, with no mess or effort.  And it resulted in beautiful moist meat, and perfectly cooked veggies.

Corned Beef

Ingredients

1 kg of corned beef (you can use more, although you will need to cut it in half and extend cooking time)

1 carrot unpeeled, chopped into quarters

1 onion, quartered

2 cloves garlic, unpeeled

5 cloves

2 bay leaves

1 teaspoon black peppercorns

50 g apple cider vinegar (or white wine vinegar)

50 g brown sugar

1500g water

Vegetables to serve – eg, broccoli, sweet potato, carrot etc

White Sauce Ingredients

250 g milk

35 g flour

25 g butter

1 teaspoon mustard powder

2 tablespoons reserved cooking broth

Method

Place carrot, onion, garlic, cloves, bay leaves. peppercorns and brown sugar into thermomix bowl and chop for 5 seconds on speed 6

Add vinegar and water and place on lid.  Place the corned beef into steamer dish and set on top of jug and cook for 30 minutes at Varoma temp on speed 2

While this is cooking, prepare any vegetables you wish to serve with the meat.  I used carrot, sweet potato, potato and broccoli

Add the veggies (except broccoli or leafy greens) around the meat, then cook for another 20 minutes at Varoma temp on speed 2

Add broccoli or leafy greens if using 4 minutes before end time.

Once the cooking process has finished, remove varoma dish with meat and vegetables and set aside to rest

Tip out cooking broth, reserving about 2 tablespoons.  Give the thermomix jug a quick rinse

Place milk, flour, mustard, butter and reserved cooking broth into bowl.  Cook for 7 minutes at 90°C on speed 4

Slice corned beef and serve with steamed veggies and white sauce – delicious!!!

Serves 6

Approximate calories per serve: 280

(This calorie total is for corned beef and white sauce only – it doesn’t include steamed veggies)

By |May 24th, 2013|Main Meals, Sauces and Spreads|1 Comment

Dippy Eggs

 Did you used to have dippy eggs with toast soldiers when you were a kid?  My kids love when I make them now, and it is so easy with the thermomix – no longer do you have to guess how many minutes to leave them on the stove for.  Perfect eggs every time!

Dippy Eggs

Ingredients

Eggs

500g water

Toast

Method

Place water in thermomix bowl and place eggs in the basket (the basket will fit about 7 large eggs)

Cook for 10 minutes at varoma temperature on speed 1

Cut off top of egg and place in egg cup and serve with toast soldiers

**This time gives perfect soft boiled eggs when the eggs are straight out of the fridge and into thermomix basket.

**For hard boiled eggs cook as above but for 14 minutes at Varoma temperature on speed 1

 Serves: 1

Approximate calories per serve: 139

(For 1 egg and 1 slice of multigrain toast – no butter)

By |April 1st, 2013|After School Snacks, Breakfasts, Main Meals|1 Comment

Pizza Bases

 

Who doesn’t love a yummy slice of pizza?  This pizza is perfect, as you get to make the base as thick or as thin as you desire.  Plus, you get to put the toppings on to make it as healthy, spicy, meaty, veggie as you like!  See – told you it was perfect!!

Pizza Dough 2

Ingredients

350g luke warm water

7g dry yeast sachet

2 tablespoons fruity olive oil

600g bakers flour

2 teaspoons salt

1 teaspoon sugar

Method

Place water, yeast and oil into thermomix bowl and mix for 5 seconds on speed 3

Add flour, salt and sugar and mix for 6 seconds on speed 8 

Set dial to closed lid position and knead for 2 minutes on interval speed

Transfer dough to a floured bowl  and sprinkle some flour on top too.  Cover loosely with glad wrap and then a tea towel and place in a warm area to rise.  Let the dough rise to double its volume (this can take  about 1 hour)

Knock back the dough and regather into a ball.  Divide into 4 balls and let them rest for about 15 minutes

Form your pizza and add your favourite toppings

Bake in a hot oven (220°C) until cooked – cooking time depends on toppings used.

**You can freeze unused dough by wrapping in plastic and placing in the freezer.

Serves: 4 bases

Approximate calories per serve (base): 616